Randie Pic

For over two decades, I have displayed my talent and creativity in various avenues of the culinary hospitality industry. I have inspired other culinary talent and enthusiasts with my artistic culinary skills. My career journey has advanced with an in-depth understanding of gastronomic tourism and an appreciation for culinary history, culture, tradition, foodways, from a different perspective, nutrition, and sustainability.
I hail from both Southfield and Great Bay, St Elizabeth, Jamaica of Laura Parchment, and Lloyd Anderson; hence I have farming and fishing in my blood. My objective, which carries through my daily life, is to build on Jamaica’s authentic cuisine. I am motivated to continuously explore new and creative culinary avenues while inspiring my practices and concepts.
I started as a pot washer and prep cook in New York City and worked my way up at various restaurants while studying Culinary Arts & Restaurant Management at the Art Institute of New York City. Outstanding performance at the Institute earned me a selection to grace the cover of the Fifth Edition of Wayne Gisslen’s book, Professional Cooking 5 Edition. This feature inspired my push to get out there and raise the bar after each jump.
With a desire to unleash my hands-on skills and concepts of the art, I fell in love with fruits, vegetables, and, Ice sculpting. I won multiple gold medals and other awards in Taste of the Caribbean, representing Jamaica in ice carving, culinary, and captain of the Jamaica National Culinary Team. Earlier to that, I won the Epicurean Food & Wine Competition 2009 and the All Jamaica Grill Off 2011. Having worked with some notable local and international Chefs and food and beverage personnel’s, both by competing and putting on some elaborate spreads for high-end events and events as large as 24t thousand. I was among the founding members of the Culinary Federation of Jamaica, and served as VP of Culinary Education. Again a founding member of the American Culinary Federation Jamaica Chapter, presently serving as President.
Education is paramount in my life, and this has led me to achieve my MSc in Gastronomic Tourism with Le Cordon Bleu, Southern Cross University, in Australia. This journey had allowed me to understand the depths of culinary and its significance in the tourism movement across cultures and borders. I am also a member of the world-renown James Beard Foundation. My two decades of culinary hospitality and many notable achievements, some of which are recorded in my portfolio, my resume, and for sure, the rest is just undiluted knowledge and experience.

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Randie Anderson CEC, CCA, WCEC, ACF Cert. Evaluator, MSc Gastronomic Tourism